Your whole food, plant-based life.

Raw Cauliflower Crust Pizza

Susan | April 10, 2015

Cauliflower is an interesting vegetable. It certainly isn’t a glamour girl and often, I forget it even exists. But I shouldn’t. And it really is a star. Just a quiet one.

As a cruciferous vegetable, cauliflower is positively associated with cancer prevention. It is an excellent source of vitamin C and magnesium and is full of antioxidants and phytonutrients. It is anti-inflammatory, and also provides cardiovascular and digestive support!

Cauliflower also has a mild taste and adapts to many different uses. Mashed cauliflower (cooked) can easily replace mashed potatoes. It is delicious raw, and we have made it into “rice“, soup and a wonderful cauliflower mash that replaces mashed potatoes. We have even made cauliflower steaks! Cauliflower loves all kinds of different flavors and is extremely versatile.

Today, I am bringing you a raw cauliflower pizza! I am sure you have seen all of the cauliflower pizza crust recipes out there…but they are traditionally filled with cheese and eggs. This one is raw, vegan and delicious. We have even included baking instructions for the crust if you don’t have a dehydrator.

The ingredients are pretty simple. Cauliflower, pine nuts, ground golden flax, hemp seeds, garlic, basil, oregano and sun-dried tomatoes all come together to make a delicious, healthy, nutritionally packed crust. A little bit of lemon juice and optional nutritional yeast round out the flavor. You could eat this without any topping!

The cauliflower waiting for the rest of the ingredients.

The “dough” ready to be shaped.

Ready to go into the dehydrator.

The crust ready for toppings.

I have to say, I am thrilled with how this turned out. The taste is lovely and the toppings, tomato sauce and pine nut “cheese” spread go well with the basil, tomatoes and onions. The recipe for all, follows. Don’t be intimidated by this one. It comes together quickly with a food processor and blender.

83 Comments

Noelle Brady wrote on
April 13, 2018

I wouldn’t suggest freezing it after it has been dehydrated. They tend to pick up too much water. You might be able to if you put it in the dehydrator after unthawing it. I wouldn’t leave it in the freezer for more than 3 months. Cheers!

Noelle Brady wrote on
April 13, 2018

Toni Vandyke wrote on
February 24, 2018

This is THE BEST raw pizza base ever.
I have made quite a few different raw bases
and none of them match up to this one.
This is the one we use all the time – I do three
cauli’s at a time and freeze. . .
I am not a fan of pine nuts so I substitute cashews
and I don’t use nutritional yeast.

Hi, Tammy, It is already ground. If it was written 1/4 cup flax seeds, ground, then you would start with whole seeds and grind them. 1/4 cup ground flax seeds means you measure the flax seeds already ground. Cheers and thanks for asking!

Maya wrote on
October 16, 2016

Rebecca wrote on
September 27, 2017

Maya did you ever try cooking it in the oven? I really want to make this recipe but I don’t have a dehydrator and don’t want to use a low oven setting and wait that long for it to be ready. Just wondering if you experimented with the temperature and timing in an oven.

The crust tastes like raw mashed potatoes! Sooo good!! I subbed cashews for pine nuts and doubled flax with no hemp. I creamed it up in the vitamix and was taken back into memories of buttered mash. Yummy! It’s in the dehydrator now. Can’t wait to taste it all out together.